Hi everybody! Can you believe it is just a few short weeks away from Thanksgiving? It’s time to start thinking Turkey and of course, all things pumpkin. Since we are still working on some dairy allergies in our family, today I am excited to share with all of you a new JENerally Informed creation! A dairy-free ice cream recipe that is super easy to make.
This recipe received a double thumbs up from all of the JENerally Informed family, so that makes it a new staple in our Fall dessert lineup. Which you know is kind of a BIG deal seeing as how there is a lot of pumpkin to choose from.
If you want to start cooking without dairy, then make sure you become real familiar with coconut milk. My favorite brand is one I pick up at my neighborhood Asian market. It’s called A Taste of Thai Coconut milk, and you can grab pretty much any size can or container you might need, depending on what you are making.
So are you ready to learn how to make it?
Here are this list of ingredients you will need:
1 15 oz can of 100% pumpkin
1 13.5 fl oz can of coconut milk
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla
Directions: (It is super simple)
Combine all ingredients and mix well.
Cover with an air-tight lid and place in your freezer for about 4 hours. Then bring it on out, scoop up a nice bowl full and top with crumbled pieces of graham cracker crust.
Here’s a printable copy with full detailed instructions!
Delicious dairy-free pumpkin pie ice cream made in a snap!
- 1 15 oz can of 100% pumpkin
- 1 13.5 fl oz can of coconut milk
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- Combine all ingredients and mix well.
- Cover with an air-tight lid and place in your freezer for about 4 hours.
- Top with crumbled pieces of graham cracker crust.
I hope you enjoyed this recipe! Thanks for popping in!